Operating in 150 thousand m² indoor area, Erpiliç integrated production plant's chicken slaughtering capacity is 330 thousand per day.

The plant with European standards has been given the advance-fixing certificate, allowing product export to the European Union. In addition, the plant has been awarded with ISO 9001-2000 Certificate, ISO 22000-2005 Certificate, TSE Certificate and the Gimdes Halal Food certificate. The company operates in cooperation with 1300 producer families under contract. Its fleet consists of 70 freezer trucks, 108 live animal transportation and 40 feed transportation vehicles. The company adds social and economic value with its young and qualified personnel consisting of 1900 people. It offers quality and flavor together thanks to its production structure at European standards.

Erpiliç, with capacity to generate 15% of the chicken production in Turkey, is one of the top 500 industrial corporations.

Following all of the abovementioned steps, initially slaughtering is done according to Islamic rules in the slaughterhouse. Slaughtered chicken is automatically processed in high technology machines.

Hens are transformed into carcass meat, cut in portions, packaged, labeled and taken into cold storage for aging purposes in the facility, which is inspected by in-house food engineers and veterinarians at every stage of the production process.

Göynük Slaughterhouse
Capacity of the Göynük Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts; whereas 1 shift is allocated for cleaning and disinfection activities. The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are controlled by in-house engineers and veterinarians.
Our slaughterhouse consists of slaughtering, cutting, delicatessen, and further-processing product departments, where there is always a product for every unique taste.
Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.

Bolu Slaughterhouse
Capacity of the Bolu Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts, whereas 1 shift is allocated for cleaning and disinfection activities.
The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are constantly controlled by in-house food engineers and veterinarians.
Our slaughterhouse consists of slaughtering and cutting departments.
Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.

MAIN STAGES OF THE SLAUGHTERING PROCESS:

LIVE CHICKEN RECEPTION, SLAUGHTERING AND DEFEATHERING
EVISCERATION
AIR CHILLING
WEIGHING, QUALITY DETERMINATION AND CUTTING
PACKAGING, STORING AND SHIPMENT
FURTHER PROCESSING DEPARTMENT

1. LIVE CHICKEN RECEPTION, SLAUGHTERING AND DEFEATHERING
Chickens are checked prior to slaughtering in compliance with the legislation in force and the norms of the European Union. When the chickens are brought to the slaughterhouse, their final check is performed by public veterinarians and in-house veterinarians. Upon approval of the veterinarians, the chickens are conveyed to the slaughtering section and the slaughtering process begins. The first phase is the live chicken reception unit. Vehicle carrying the chicken to be slaughtered approach the live chicken reception platform by receiving required information. Plastic crates full of chicken are automatically unloaded from the vehicle and placed on the operating band conveyor. Workers take the chickens from the crates and hang on the carousel. Empty plastic crates and the vehicle are washed and disinfected. The crates are loaded on the vehicles, which leave the slaughterhouse in order to be prepared for the same process in the following slaughtering day.In the meantime, the chickens hanged in shackles are hand-cut by the experienced and trained butchers according to Islamic rites. After that, blood is drained out of the carcass and then scalding process takes place in feather softening tank where chickens are prepared for defeathering. Subsequently, head is removed from the body and the headless carcass transferred to the evisceration line. During transfer process, feet of the chicken are cut using feet cutting machine.


2. EVISCERATION
Chickens are conveyed into the evisceration machine, and stomach area of the chicken is perforated. Evisceration machine completely removes internal organs of the chicken which come to the machine. The internal organs continue on the line towards the giblet separation machine, in which intestines and gall bladder are separated. Automation process continues in the subsequent stages. Chickens without internal organs are entered into the throat control machine where maws are removed and the chickens are passed to neck breaking machine. Chickens' necks are removed by the machine. Following removal of the necks, neck skins on the chickens are cut by a machine; and then the chickens are taken into the machine for complete washing including inside and out side. The machine washes inside and outside of the chickens using pressurized spray water. The chickens which are washed are sent to air chilling unit for chilling purposes.


3. AIR CHILLING
Since air chilling process is employed in our plant, microbiological criteria are fully satisfied and the best flavor is achieved. Air cooling units consist of 5 sections containing 3,500 meter long three storey conveyor lines. The chickens enter the air cooling units at 36 degrees temperature and are cooled down to maximum four degrees in the center as they leave the units. The chicken stay in the air chilling units for about 2.5 hours.


4. WEIGHING, QUALITY DETERMINATION AND CUTTING
The chickens which come out of the air chilling unit are passed to an automatic transfer machine equipped with a scale, where they are both weighed and transferred to the determination unit. The chickens which are weighed pass through the quality classification station and then fall into grammaging sections in accordance with the weight ranges and the qualities determined in the computer. The chickens which fall into the pans are first bagged and then packaged as whole carcass and sent to the stockroom. The chickens to be chopped do not fall into the pans and continue their way hanging on the conveyor. Then they are transferred to the cutting line via automatic transfer machine, and are delivered to the cutting modules based on the products to be produced. Pieces of the chopped chickens are separated into their respective sections, controlled for one last time, packaged and quickly taken to cold storage rooms.


5. FURTHER PROCESSING
Certain portion of the products produced at the cutting department is send to delicatessen units for further processing. In the further processing pre-preparation department, raw materials are transformed into mixtures in accordance with the product formulations. This mixture is shaped in automatic machines using the moulds designed for that particular product, and then conveyed to cooking department following liquid and dry coating. Cooking stage is a computer controlled process divided into two phases: fry cooking and steam cooking. Fully cooked products are taken into multi-storey freezer with -40°C ambient temperature, and internal temperature of the product is brought to -18°C. The product is then packaged and stored in deep-freezes until shipment. Delicatessen production consists of pre-preparation, cooking and packaging phases. Mixture prepared in the pre-preparation department in accordance with the product formulation are automatically filled by filling machines, taken to cooking carts and cooked in ovens under computerized control system. The products are first taken into resting units and then packaged and stored in cool storages until shipment. The storage consists of two sections called fresh and frozen. The products are monitored under computerized environment based on first-in-first-out principle. The products in the storages are shipped to the dealers by freezer trucks, which are washed and disinfected.

Plenty of Quality Feed Industry, California, is the first enterprise producing the white-haired breed turkey Turkey. The hindi are fed with special, high quality and hygienic feeds made up of vitamins and minerals mixed with natural products such as corn, wheat, barley and soy, which Bolu Quality Feed Industry has done from 1980 with daily feed experience. Hindi, full turkey, Istanbul dealers, turkey wholesale, turkeys retail, abundance, turkeys wholesale, smoked turkey breast, turkey breast, wholesale turkey breast, frozen turkey breast, Istanbul turkey, wholesale turkeys, turkey thigh, wholesale turkey ham, turkey butt, turkey wing, wholesale turkey wing, turkey wing, stony, liver, heart, turkey offal, abundant offal, leaf rotates, chest rotates, but rotates, wholesale rotates, istanbul rotates abundantly, leaf rotates, chest rotates but rotates wholesale rotary, rotary plenty Turkey istanbul are serving as the main distributor in abundance.

Genuine Taste from Farm to Fork: Namet

Irresistible taste…
 

Namet, the leader meat producer of Turkey  continues to make Namet Genuine Tastes with its consumers from generation to generation for 4 generations.
 

Namet which is at the top for years with its healthy and reliable products, in virtue of the importance it adds to hygiene, technology and taste, places itself among the first preferences of the consumers with its varieties over 150 from deli to fresh meat, from advanced processed products to frozen products. In the most advanced production facility in Turkey, Namet with its business understanding that brings the human health and the quality at the top, competes with itself to produce better.

Experience and competence growing for generations…
 

Namet, which is the most rapid growing company among 500 largest companies in Turkey, acquires Maret under the same roof and became the leader meat producer in Turkey. In virtue of the professional management of Kayar family which has been shaped with a leading vision and being executed with passion, Namet is taking firm steps towards being a leader in every field of meat.
 

Creater of Firsts…
 

Namet which offers product groups such as soujouk, roasting, salami, jambon, smoked sausage, roast beef; has brought firsts such as the pastrami without fenugreek, vaccumed packed pastrami to deli group. Namet which is leader in the sector in this field continues to develop new products to facilitate the daily life.

The History Of Namet Farm

Since 2013, Şanlıurfa Integrated Livestock and Meat Plant operating within Namet is built on 740 thousand m2 open space. Availability capacity of breeding farm, is 25 thousand, annual breeding capacity is 50 thousands of bovine. Also within the scope of the plant there are  2 thousand 200 bovine capacity quarantine enterprises available at reasonable distances. The slaughterhouse of the plant has daily 2 thousand 500 ovine and 350 bovine slaughter capacity. The plant which is one of the few breeding farms of Turkey is the source of the taste of Namet’s products.

Life in Namet Farm

The adventure of genuine taste in Namet farm begins in the lush farm area. It is shaped expertly, prepared carefully for you at every step. Each step is continuing as planned and programmed by virtue of expert engineers, veterinarianss and staff in the field, and by using the latest technologies and in compliance  with the traditional rules,  Namet’s genuine tastes are  delivered to you from Farm to Fork.

Animal races with the highest level of quality of meat in the world and our country are grown in Namet Farm. Agricultural Engineers of Namet prepare to feed of the animals in100% natural way. The animals are kept under control by veterinary experts. Every day, thousands of fresh meat are loaded on refrigerated vehicles which are washed with special disinfectants and delivered towards the production facilities.

Races That Grow On The Farm Growing Races In The World

Feeding of Animals 

Fattening  is a feeding program is implemented specifically to enhance  the quality of the animals, taste  and yield. Namet Çiftliği'nde açık besi uygulanmaktadır. At  Namet farm open fattening is applied.. Through this method of feeding animals while performing feeding in their natural environment, delivery of the most natural, most delicious meat products are delivered to your tables. The purpose in fattening is having delicious meat as much as productivity. Autumn is the best season for fattening.

Fats in well-fed animals fats accumulate in the muscle tendons and makes the meat more delicious. Unique taste and aroma of the meat are caused by the fat. Feeds at the Namet farm are prepared by the Agricultural Engineers as nutritious, healthy, hundred percent natural.

Aiming at to become one of the leading poultry producers worldwide by offering only the best quality products to consumers, Erpiliç began its production process with 200 chicks in 1969 and continued its operations from 1991 through 1994 under Er Civciv Inc. Subsequently, in 1995, the first steps of the integration were taken with establishment of ERYEM SAN. ve TİC. LTD. ŞTİ., a feed company. Currently, Erpiliç trades with a strong workforce of 1800 employees, 1300 producers and 70 dealers

Following 16% growth in 2007, Erpiliç made additional machinery investments to its slaughterhouse with 16,000/hour and 240,000/day capacity to increase it up to 22,000/hour and 330,000/day in 2008. Additionally, Erpiliç has divided its advanced processing section into two as delicatessen and processed food businesses. The Company working as a team always produces unique and new products and greatly contributes to the domestic economy.

Our production plant has been certified with HACCP Food Safety Certification in addition to ISO 9001-2000 Quality Management System Certificate, ISO 22000-2005 Food Safety System Certificate, compliance certificates with TSE Standards and the Export Advance-Fixing Certificates

Company, attaching utmost emphasis on development of new products, has placed on the market the assortments of processed chicken pane, chicken nugget and chicken croquette in line with its efforts to grow and develop its market. As a matter of company principle, only the state-of-arts technologies have been employed in this facility.

ERPİLİÇ desires that its consumers eat healthy and balanced diet products, and hence the meat chickens are slaughtered under extreme hygienic conditions and in accordance with Islam rules at its facilities, and it offers uncut whole chicken, chicken meat portions, delicatessen assortments, packed chicken products, giblets and processed chicken products.

Erpiliç never gives up on its high quality approach, and thus, regularly invests on technology and human resources; and as a result carries on its business activities while increasing its market share coupled with a consistent growth trend.